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| Grilled Australian Tenderloin Steak |
- Aust.Fillet Steak, trimmed 200gr
- Herbs Butter 25gr
- Pepper Sauce 50ml
- French Fries or other potato Choices 1port
- Seasonal Vegetables 1port
- Seasonal Side Salad 1ea
- Tomato, grilled.1pc90gr
- Salad Garnish 1ea
- Bread Rolls 2ea
- Butter Portions 20gr
- Salt to taste
- Pepper, black, ground to taste
- Dijio or English Mustard 20gr
- Garlic, pasted 10gr
- Veg. Oil 15ml
- Salad Dressing 40ml.
- Season the steak with salt, pepper, smearing on also a little mustard, garlic & oil. This done, place the meat upon the striated-section of the Grill to cook. Ascertain how the steak is to be cooked, rare, med. or well-done etc. Depending on this info., determine accordingly the length of the grilling process.
- Allow the meat to grill & mark the steak (after about 1min.), once a branded-line is burnt in, turn the steak 90 degs. & repeat the same process until an ever 'criss-cross' pattern has appeared. Turn the surface of the meat over & again repeat both processes on the other side. Synchronize the turns of the meat to be consistent with the cooking duration of the order.
- Determine if the meat is done by pressing gently down on the surface & depending on the softness-texture of the desired degree of cooking. (rare, med, well-done etc.) Serve the steak directly onto the plate with either a knob of herbs-butter on top or upon a bed of pepper sauce.
- Arrange the steak & all other garnishing or accoutrements.
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